Salata Tounsia with Tuna, Olives and Capers

What you need

• 2 can (two 6 oz cans) tuna in olive oil, 170 g each, drained and flaked
• 3 ripe tomatoes, seeded and diced
• 1 cucumber, seeded and diced
• 1 green bell pepper, seeded and diced
• 2 scallions, thinly sliced
• 2 cloves garlic, finely chopped
• 2 tbsp black olives, pitted, thinly sliced
• 1 tbsp capers, drained and chopped
• 2 tbsp flat-leaf parsley, chopped
• 2 tbsp fresh coriander, chopped
• 2 tsp fresh mint, chopped
• 1 tsp ground cumin
• 90 ml (6 tbsp) olive oil
• 2 tbsp lemon juice
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Seed the tomatoes and cucumber and dice them with the pepper into pieces about 1 cm (1/2 in).

2. 2

   Drain the tuna well and flake it into a large bowl with a fork.

3. 3

   Add the tomatoes, cucumber, pepper, scallions, garlic, olives and capers.

4. 4

   Stir in the parsley, coriander, mint and cumin.

5. 5

   Pour over the olive oil and lemon juice and toss gently so the tuna stays in pieces.

6. 6

   Season with salt and pepper. The capers and olives are salty already, so taste before adding more.

7. 7

   Rest for 10 min so the flavors meet, then serve cool.

Imported from ricardocuisine.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.